Roasted Asparagus and Yellow Pepper Salad

Ingredients

• 1 1/2 pounds fresh asparagus, trimmed and cut into thirds
• 2 medium yellow bell peppers, seeded and diced
• 1/4 cup olive oil
• 1 large red onion, cut into strips
• 1/4 cup toasted almond slices
• 1/2 cup grated Parmesan cheese
• 1/2 cup olive oil
• 3 tablespoons Dijon mustard
• 3 cloves garlic, minced
• 2 teaspoons lime juice
• 2 teaspoons sugar
• 1 teaspoon hot sauce
• Salad seasoning mix to taste

Directions

Preheat oven to 400 degrees F (200 degrees C). Arrange the asparagus spears and bell peppers in a single layer on the baking sheet, and drizzle or mist with 1/4 cup of olive oil.

Roast 8 to 10 minutes in the preheated oven, or until tender, turning occasionally to prevent burning. Remove from heat, and cool completely.

In a bowl, toss together the asparagus, bell peppers, onion, almond slices, and Parmesan cheese.

In a separate bowl, mix the 1/2 cup olive oil, Dijon mustard, garlic, lime juice, sugar, hot sauce, and salad seasoning. Pour over the salad, and toss to coat.